Cauliflower Chowder

I made this a few weeks ago but it’s totally worth the share. A chowder thickened with cauliflower. No potato here! And no cheese needed!! A total winning, kid friendly, paleo styled meal. One that will surely be added to my rotating recipes.

A potato free chowder. So delicious you don't even realize that the potato is absent!!!

Ingredients

1 large leek, whites chopped into half moons

2 large carrots, peeled and sliced

3 celery sticks, chopped

4 cloves garlic, minced

1 large head of cauliflower

1 bag of Trader Joes cauliflower rice

2 lbs boneless, skinless chicken thighs

21 salute seasoning Trader Joes

s&p

quart chicken stock

1 can coconut milk

Instructions

Preheat oven to 350. Season chicken thighs with s&p and 21 salute seasoning both sides. Place in an even layer on a parchment paper lined baking sheet. Bake 30 minutes until just cooked through. Set aside.

Cook bacon until crispy and set aside.

Heat up a bit of the bacon grease in a large pot over medium heat. Add the leek, carrot, celery, and garlic. Saute 5 minutes until starting to soften.

Chop the cauliflower head into chunks and steam in another pot until very tender.

Add the cauliflower rice and 2 cups of chicken broth to the veggies.

Place the steamed cauliflower in a bowl and puree using an immersion blender (or in a food processor/blender). If needed add a bit of coconut milk while pureeing.

Shred the cooled chicken and add to the soup along with the cauliflower puree. Season with 21 salute and with s&p. Add 1/2 to full can of coconut milk, your preference. If the soup is too thick add more of the chicken broth until desired consistency is reached.